Recipe.....Turkey Pot Pie (Part II)

This week we're hosting turkey hunters so what better recipe to showcase than my Turkey Pot Pies.  You can see my original post here with the recipe.  In today's post I wanted to show you my second round of pot pies, this time using cooked chicken.  I started off with the sauteed veggies and chopped chicken.  

 Two big batches of the creamy sauce, ready for all the fillings to be added.  I made two pot pies on this day....one for my family and one for a family whose son just had shoulder surgery.

 All the veggies, meat and seasonings are added.

 About that time, my mom stopped by for a visit.  Jordan and I were just about to start filling the pie crusts.  My mom taught me how to crimp a pie crust so I gave her the honors today on one of the pies.

 As always, her little pinched edges were perfection.

 Then it was time to cut vents in the pie.  I asked Mom if she wanted the honors.  What she did next made me freak out a little. She started carving into the crusts.  What the?

 But she worked her magic and created the most beautiful designs on the crusts.

My maiden name is Wheat so she thought that wheat stalks were perfect on pies.  Would you look at that pretty picture?   I  never would have thought of it.  I usually just cut simply slits for vents.  

 The pies couldn't go into the oven without a little brushing of milk.  That's always been my mom's secret to beautifully browned crusts.

 Boy, did they turn out pretty.

 There's something so beautiful and rustic to me when you bake a pie or bread from scratch.  You can definitely tell there is a handmade feel to each piece.

 It was suiting to use these pot holders that my mom sewed up some time ago.  She was into a phase where she used old jean pockets which I love.  The log cabin design is also a favorite.

 Just beautiful.

 One for our family and then this pie went on it's way to our friends house.  I always think a basket lined with pretty linens is a fun way to delivery homemade goodies.

Our friends loved the chicken pot pie.  My mom said she is waiting for her invitation soon for more pot pies.  Sounds like a good reason to roast up a turkey to me.  

Thanks for stopping by and have a great weekend!  I've got a fun new post coming up introducing a new project.  I can't wait to get it all together so you can join along in my progress.  Any guesses?

Recipe....Turkey Pot Pie (Part I)

I love it when a recipe comes together and you can say, "This is the one!" Last year around Thanksgiving I was searching for the perfect pot pie recipe.  After lots and lots of time searching for the perfect pot pie, I came across this one from Deep South Dish. I knew I was on the right track.  After lots of tweaking, I think I've cooked up just the right pot pie recipe that my family loves.  It's rare that I try a recipe and leave it as is.  That was the case with this recipe so I thought I would share my version at the end of this post.  

Introducing my Turkey Pot Pie....it tastes as good as it looks.  I have to admit that this pot pie sticks out in my memory much more than my turkey dinner.  It was that good.  I have fond memories as a child of my mom fixing the little store bought pot pies that came in the little tin pie pans.  I had them a lot after my half days of Kindergarten.  I remember that I would carefully turn the pie over on my plate, hoping that the crust wouldn't break apart.  Then I would break off all of the crisp crust and savor it for last.  Mom always served us bread and butter with our pot pies so we could sop up that last bit of gravy.  

As good as I remember those little pot pies were, the homemade version is always better.  It starts with a creamy base finished with half and half and lots of seasonings.  

Then lots of meaty goodness from leftover turkey or chicken.  My husband loves that there's lots of meat chunks in this pie.  No skimping here.

Then fresh/frozen veggies are mixed in.

Then fresh, diced potatoes are folded into the mix.  Your meat and potato lovers will thank you.  I'm telling you, this pot pie is filled to the brim with homemade goodness.  

You need to find a deep dish pie pan for this pot pie.  It's oversized which means there's plenty for everyone at your table.  I prefer to bake mine in my Longaberger pie plate.  If your filling is just too much for your pie plate you can always put the remaining filling into a small baking dish and top with a few canned biscuits.  

Okay, I cheat on the pie crusts.  The pot pie takes a little time to assemble so I like to have my pie crusts all ready to go.  I must admit...I love the taste of Pillsbury pie crusts.  They're flaky and taste so buttery. It's on my list to perfect a homemade pie crust but until then, let's roll with it.  Don't judge.

I roll out the pie crusts just a bit so that they stretch over my deep dish pie plate.

Then I fold under the crusts to seal in all the ingredients. 

Next it's pie crust crimping time.  There is an art to learning how to crimp a pretty pie crust.  I learned the pinch and twist method from my mom.  She can make a pie like nobody's business.  

My Jordan has perfect her pie crimping skills too.  It must be a family thing.  Next, cut slits in the pie top for venting.  I'll be sharing my Part II post later this week where my mom comes for a visit and shows me the most artistic pie venting ever.  Stay tuned.

Bake as directed and then become the most loved cook in the world.  Isn't it pretty?  They say a man can pick a good woman by the look of her pie crusts.  I read that in some historical fiction book once where all the ladies brought their pies to a pot luck and the men got the ladies to go along with their pie.  Well I certainly want to keep my man so I learned real quick-like a good secret from my mom.  Brush the pie crust with a little milk for the perfect browning.  If it's a sweet pie, she always sprinkles sugar on the top too to make the pie crust have a nice crunch. Mamas know best.  

Let the pie rest for 10 minutes or so before cutting into it.  This is very hard for my husband.  He likes things scorching hot out of the oven.  That's why I purposely don't call him to supper until I'm ready to cut a pie.  But would ya look at this below?  Talk about a meal all stuffed into a delicious crust.  This is culinary heaven, folks.  Like maybe one of the best things I've ever made.  

This particular pot pie was made right after Thanksgiving using leftover turkey.  Filling. Meaty. Delicious. Flaky Crust. Creamy.  Melt in your mouth.  Comfort food at it's best.  

Fast forward to last week and I decided to make two pot pies of the chicken variety.  I made one for my family and then we baked one for a family whose son just had shoulder surgery.  I baked up my mom's Chocolate Sheet Cake also for good measure.  I was immediately asked for both recipes.  You know that's a good sign when you get recipe requests. I'll show you that version later this week that has my mom's signature pie venting technique.

Now for the recipe....a big thank you to Deep South Dish for the inspiration for my version of Turkey Pot Pie. I hope you enjoy!

Recipe: Old Fashioned Turkey Pot Pie 

By Michelle Wooderson (Fall 2013)…..adapted from Deep South Dish
Prep time: 20 min |Cook time: 45 min | Yield: About 8 servings

 Ingredients:

• 1 pound of cooked turkey or chicken (about 2-1/2 cups cubed) I use leftover Thanksgiving turkey or one whole, cooked deli chicken without the skin
• 2 large russet potatoes, peeled
• 2 cups chopped vegetable mix (I use a combination of frozen mixed vegetables (corn, green beans, peas & carrots) or fresh carrots, fresh celery, fresh onions…all chopped into small cubes
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 6 tablespoons of salted butter
• 6 tablespoons of all purpose flour
• 1 can chicken broth
• 1/2 teaspoon of kosher salt
• ¼ teaspoon fresh ground pepper
• 1/2 teaspoon of dried parsley, crushed
• 1/2 teaspoon of dried oregano or thyme, crushed
• ¼ teaspoon garlic powder • dash of season salt, to taste
• 1-1/2 cups of half and half
• splash of milk to brush top of pie crust
• 2 homemade pie crust, or 1 box of Pillsbury refrigerated pie crusts, softened to room temperature 

Instructions:

Preheat oven to 425 degrees F. Chop the potatoes into small cubes and place into a microwave safe dish with a little water. Cook on high for about 6-8 minutes or until tender. Set aside.

In non-stick skillet coated with olive oil, add the mixed vegetables and garlic. Stir on medium heat until vegetables are tender. Add potatoes to the skillet. Set aside.

In a large skillet (I prefer my cast iron skillet), heat the butter over medium heat. Add the flour in a tablespoon at a time, stirring in before adding the next. Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes. Slowly begin to incorporate the chicken stock, stirring vigorously until fully incorporated. Add in the dry seasonings and stir in well. Remove from the heat. Stir in the half and half until smooth.

Stir the chicken into the cream mixture, then add the vegetables; mix well. Taste and adjust seasonings as needed. Unroll one of the pie crusts and place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate. Pour the hot filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust. Brush the top of the crust with milk.

Bake immediately at 425 degrees F for 20 minutes. Remove and place strips of foil around the edges of the crust to prevent over browning. Return to oven for an additional 20-25 minutes, or until crust is golden brown and filling is bubbling. Let stand for 10 minutes before cutting.

Note: Use a deep dish pie plate for this recipe. This recipe makes a large pie that will be filled to the brim so you need a little larger dish for this recipe.

Note: This pot pie is so good, it’s the ultimate comfort food. I suggest doubling the recipe and gifting the second pie to friends or family.

Deep Dish South suggestions for other toppings:

Biscuit Topping: Prepare the filling as above, eliminate the pie crusts and make a batter using 1-1/2 cups of all purpose flour, whisked together with 1/2 teaspoon of salt, and 1-1/2 teaspoons of baking powder. Stir in 1/2 cup of milk, blend together and add 1/4 cup of butter that has been melted. Pour batter on top and bake at 425 degrees F for about 30 to 40 minutes, or until crust browns. You can also use canned biscuits for a shortcut or if you have extra filling leftover.

Cornbread Topping: Prepare the filling as above, eliminate the pie crusts and make a batter whisking together 1 cup of all purpose cornmeal, 1 cup of all purpose flour, 1 tablespoon of baking powder and 1/2 teaspoon of salt. Add 1 cup of half and half or whole milk, 1/4 cup (1/2 stick) of melted and cooled butter and 2 large eggs. Pour batter on top and bake at 425 degrees F for about 30 to 40 minutes, or until crust browns.

Sweet Strawberries.....

Back in 2010 we decided to plant strawberries. I bought some puny roots and got a few starts from my neighbor. I was so excited to have a strawberry patch. But alas, the deer ate and trampled my strawberries, the weeds took over and the husband tilled up my patch. No more strawberries for us. But this was our bumper crop from that summer. It was a joyous day when the reds picked this small bowl full. So much so, we decided to have a party.
Jordan was the party hostess. She made invitations, made decorations, wore a cute dress and vintage apron, cut wild flowers from the field next to our house.....it was a strawberry porch party in the making. And it was one of the most adorable moments in my life. You can read my original post about this day right here.
The flowers were tucked into a favorite vintage tea pot. We prepared Cranberry Lime Coolers, the most refreshing drink ever. You can find the recipe in this post.
We used a silver tray, a silver cream and sugar set, vintage linens and mason jars to serve our fresh strawberries and Cranberry Lime Coolers.
And she had the sweetest, freckled face I've ever seen. With little bouncy red curls. And a hand picked flower in her hair.
She made sure every little detail was just perfect. Sweetness in a little red apron.
And we enjoyed our strawberry porch party. Just sittin' there like it was the only place we had to be. The best place to be.
We dipped strawberries in sweet sugar and drank our drinks from mason jars. Nothing fancy but it was a real treat.
And such a little lady on that day with a vintage strawberry embroidered napkin in her lap. I hope I never for the sweet memories from this day.
And the love of strawberries continues today. This month Nichole and I introduced Strawberry Patch & Sentiments at Papertrey Ink. You might notice that some other sets Nichole and I designed contain strawberries too. Vintage Picnic has a little strawberry image. And Friendship Jar Summer Fillers has some fun strawberry images along with a sweet sentiment.

And this sweet vintage tea pot was my inspiration for Strawberry Patch. If you look at the largest image in the set, you'll see the similarities.

This tea pot was given to me by my sweet friend Carol in 2007. I keep the note she wrote to me tucked in the tea pot. There's nothing better than a fun vintage find...unless it's given to you by a sweet friend. And look what else I found tucked inside.....the sweet little invitations that Jordan made for our strawberry porch party. I love her little handwriting....and that we were to wear red. So many fun memories. It just makes me want to stamp up strawberry cards and send them to everyone I know!
And I do have a little something special to celebrate my new stamp set. There's a fun new kit called Strawberry Love in my shop. I'll be showing a few ideas on the blog this month made with items from the kit.

There's also one more special item going up in my shop today. There's only one and it will be a real treasure for the taker. :) I'm keeping my original one but I found a little something while out junkin'....

Always keep growing.....

Hi friends. Today I have something special to share with you that is from the heart. As you know if you've been following my blog, my dear Josey Posey graduated this year from 8th grade. She'll be 14 soon. She'll get her learner's permit to drive this summer. She'll be in high school next year.

The photo below was one that Josey chose to be in the slide show that the 8th grade kids prepared for graduation. She and Jordy were about 4 and 5 years old here. One of my favorite photos ever.
And here is a photo of Josey and Jordan from graduation night. They've grown up so much. Such pretty girls. Good girls too. A new favorite photo of my two reds.
Lately I have recalled many comments that friends and family have made to me. Comments such as, "Don't you wish they were little again?"......"Don't you wish you could make time stand still?"......"Don't you wish they would just stop growing?"

And my silent answer is a resounding, "NO!" I think about the girls being little again instead of young adults. I think about time standing still which would mean my girls would be 12 and 13 forever. I think about my girls never growing to see the big world that lies beyond our little part of the country. My family has been in the position where time stood still. It was the day my brother Jeff died. He was 17. Time froze. He never grew anymore.

Today is Jeff's birthday. May 26th. He would have been 44 years old today. I wish he would have gotten that first car to call all his own. I wish I could have seen him graduate from high school. I wish I knew what he wanted to be in life. I wish I could play with his children. I wish he could be here to see my reds grow up and play sports. But I guess it wasn't meant to be.

So with that I leave you with these thoughts: Wish for your kids to make it to another birthday. Wish for kids to see a bright and wonderful future. Enjoy the now moments. Capture them in photos. Pray that your children always keep growing.

Happy Birthday Jeff! I miss you so much.

Renewal...

Spring. A time for renewal. A time for all that was laid to rest last Fall to be fresh and new.
It's a time we always look forward to every year, the burning of the pastures. The girls especially love to help but it's not long before Grandpa Wheat yells at them to get away from the fire. They have their rakes and spray can in tow, just waiting to be called in for needed help.
The crackling of the fire. The sweeping wind that rushes the fire along the tall grassy field. The smell of smoke on your clothes.
It's been a part of our lives just as much as Christmas or a birthday. My dad is always the leader, the one in charge. He knows when it's time to burn. He knows when the wind's just right, or if it's too wet yet for the grass to catch on fire.
And before long the entire pasture next to our house is ablaze.
Everything old will become new. The rock bench beside our garden will be surrounded by green grass once again. I love to sit here and watch the grass grow.
I'll soon be shaking my fists at those deer that love to run through my gardens and nibble on the first sprouts of the season. Their tracks always give them away.
The big, flat rocks will become overgrown with vines and will collect rain water for the birds to drink. They'll also be home to snakes that we watch for carefully every summer.
The rock wall that Eric and my dad built last year will become a perfect spot for some new bushes and creeping vines.
All that is old will become new. The black will turn greener every day. The Spring rains will bring new grass and flowers. The budding trees will be full of leaves soon. It's a time I look forward to every year. I am so thankful for this wonderful place we live.
Note: Cathy Zielske has a great post today about taking photos and journaling from our blogs and adding them to scrapbook layouts. That's exactly what I plan to do with today's blog post. Thanks for the reminder Cathy that our blogs are great tools for recording the memories.